Buckwheat Pumpkin Seed Muffins

Total Time
Prep 15 mins
Cook 20 mins

These have a distinct buckwheat flavour, which is nicely tempered by the whole wheat flour and the honey. The pumpkin seeds (or any other nut or seed) add a pleasant delicate crunch.

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Combine dry ingredients.
  3. Mix liquid ingredients thoroughly.
  4. Add wet ingredients to dry. Stir until moist, but not smooth.
  5. Stir in pumpkinseeds.
  6. Fill muffin cups 2/3 full. Bake for 15 minutes (or longer - mine took half an hour!).


Most Helpful

very different, nice and healthy taste.

Ozlem June 09, 2007

Great taste. Reminded me of buckwheat pancakes. The pumpkinseeds added a nice crunch.

Outta Here November 28, 2006

Very good muffins, not too sweet, which is how I like them. I think next time I'll make it I'll put a little less oil in and maybe one more egg, as they were a bit greasy.

Georgia Charlotte November 16, 2006

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